Chicken Pot Pie

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I am a bit behind on blogging, but I was so proud of this pie. I made a cheddar-cheese pie crust on pi-day, but didn’t make the pie until a week later.
I pre-cooked the veggies: saut??eing them in olive oil, and the chicken was left over from making stock. The crust is from “The Pie and Pastry Bible”, which has amazing crusts. I put garlic and sage in with the veggies, which was a great idea.

I did not realize I had enough dough for a two-crust pie until it was too late, sadly—so I had extra dough. Berenbaum recommended baking the scraps to just eat, but I also made two apple pielettes.

The pot pie was amazing. Sage is my new favorite, maybe after nutmeg. The apples were a little less great—too dry. For the first time ever, I wish I had put sugar in the pies.

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